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6B
CUP S AN D THEI R CUSTOMS .
the best coneoeter. Some there ar e wlio prefer t o
all others a flask of gi n into
which,
a dozen cloves have
been inserted while others, younger i n ag e an d more
fantastic i n tasfce, believe i n equal parts of gi n an d
noyeau, or of sherry and Maraschino. Fo r ou r ow n
part, we must admit a strong predilection fo r a pull a t
a flask containing a well-made cold punch, or a dr y
Curaeoa. Then, again, if we take th e opinion of ou r
huntsman, who (of course) is a
spicy
fellow, an d ought
to be up in such matters, h e recommends a piece of
dry ginger always kept i n the waistcoat pocket; an d
does no t care a
fig
for anything else. So much fo r
difference of taste: bu t as we have promised a recipe,
the one we venture t o insert i s specially dedicated t o
the lovers of usquebaugh, or " the crathur:
n
i t was a
favourite of no less a man than Eobert Burns, an d one
we believe no t generally known; we therefore hope it
will find favour with ou r readers, as a wind-up to ou r
brewings.
To a quart of whisky add the rinds of two lemons,
an ounce of bruised ginger, an d a pound of ripe
white currants stripped from their stalks. Pu t these
ingredients into a covered vessel, an d le t them stand
for a few days; then strain carefully, an d ad d on e
pound of powdered loaf sugar. This may be bottled
two days after the sugar has been added.
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